In the bowl of a high powered blender or food processor, combine the dates, ginger, lime zest, almond butter, rum, vanilla bean seeds and salt. Process until it all comes together into a thick, sticky paste. Add the almond meal and process further just until everything comes together. Line a baking sheet with parchment paper. Scrape the date caramel out of your blender / food processor onto the parchment lined baking sheet. Using a rubber spatula, spread the caramel out into a smooth rectangle about 1" thick. Pop the caramel into the freezer for 30 minutes up to an hour.While the caramel is firming up, melt your chocolate using a double boiler.* When you're ready to dip your caramels, scrape the chocolate into a room temperature or warm bowl. [i]Optional: You might choose to[url href="http://www.epicurious.com/recipes/food/views/how-to-temper-chocolate-356869"]temper your chocolate[/url] for a really professional, glossy look. [/i]Once the caramel is set, remove it from the freezer. Lightly coat the blade of a sharp knife with oil (I use coconut oil) and slice the caramel into shapes as you like. I do 2" x 2" squares. Set each caramel onto a fork and dip / coat each caramel in melted chocolate. Tap the fork against the edge of the bowl to remove excess chocolate. Slide each coated caramel back onto your parchment paper. As you work, top each enrobed caramel with fresh ginger or lime zest before the chocolate has hardened. Continue until all of the caramels are coated & adorned. If you temper your chocolate, the caramels last for up to a week at room temperature. Otherwise, keep them stored in your freezer until ready to eat.